Thursday, June 15, 2017

Zucchini & Chickpea Fritters

These are easy and delicious!  My youngest had a similar dish at a friend's house and wanted to recreate them at home.  I helped a very little bit as her "sous chef".  Next time I will try my hand at making these and I plan to add fresh herbs and corn to the batter.  We served these with sliced avocado, fresh basil, and a green salad.  Tzatziki sauce would pair very nicely - - yum!

Caroline's Zucchini Fritters

three organic zucchini (medium in size)
1/4 cup organic garbanzo bean flour (plus an extra teaspoon or two as desired)
one 15-ounce can of organic chickpeas (rinsed under cold water, drained, and mashed partially)
1-2 organic eggs, beaten (start with one)
freshly ground pepper and kosher salt to taste

Shred the zucchini using a box grater and put in a large bowl.  Using a spatula fold one of the beaten eggs into the zucchini.  Next, fold in the chickpeas and the flour.  Add another beaten egg if you want the batter to be thinner.  Add salt and pepper to taste.
Heat olive oil in a cast iron saute pan or griddle, ladle 1/4 of batter into pan and pat down to a thin pancake.  Cook for a few minutes until edges are golden brown.  Using a spatula flip pancake to other side and cook until golden brown.


















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